Orange-Flavored Springerle Cookies
This recipe is the most genuine, using hartshorn (baker's ammonia) as the leavening agent to add crispness. Baking powder can be used as an alternative. Store them in an airtight container for a week before serving, allowing the flavors to develop. The cookies can be stored at room temperature for up to 1 month.
Recipe Summary
Ingredients
Directions
Cook's Notes:
If using baking powder instead of hartshorn, skip step 2. Add 1/2 teaspoon baking powder with the cake flour in step 3.
If using a springerle rolling pin, work on a surface lower than a kitchen counter top so as to not push the dough and stretch the impressions.
Recipe variations, representing regional European differences:
1. Orange-Chocolate: Omit 1 cup cake flour and add 1 cup cocoa powder and 1 teaspoon freshly grated orange peel.
2. Anise Oil only: Omit orange extract and use only 1 teaspoon anise oil.
3. Anise Oil with Anise Seeds: Omit orange extract; use 1/2 teaspoon anise oil, and sprinkle crushed anise seeds on sprayed parchment-lined baking sheets before placing cookies on top.
4. Anise Extract and Anise Seed: Omit orange extract; use 1/4 to 1/2 teaspoon anise extract and crushed anise seeds to the dough. For a milder anise flavor, omit anise extract and sprinkle crushed anise seeds on sprayed parchment-lined baking sheets before placing cookies on top.
5. Anise Seed and Lemon: Omit orange extract; use 1 tablespoon anise extract plus 1 teaspoon lemon extract.
